Directions

Prep

15 m

Cook

40 m

Ready In

55 m

Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.

Reviews 7

8 Ratings

KJPMCGEE

12/30/2004

I was a little bit worried when I pulled this out of the oven because it didn't look that appetizing but my doubts were unfounded. It tasted great, my husband, 9-year-old and 2-year-old loved it. My picky 6-year-old didn't, no surprise there. I did change it a little bit. I used 4 boneless, skinless chicken breasts and halved the sauce ingredients. I had to use black currant jelly as I couldn't find any red (which may have been why it turned out looking brown and icky?), and I substituted spicy brown mustard for the yellow mustard because I don't like yellow mustard. I put the breasts in an oval casserole dish just big enough for them and poured the sauce over them and cooked according to the directions. I made some brown rice on the side and served the sauce over the rice too, yummy!
I also made this for my family on Christmas Eve and it was a big hit. It does look a lot better using yellow mustartd and red currant jelly too!

SouthernCorn

4/20/2009

Not too bad. I used boneless, skinless chicken breast and followed the rest of the recipe, except I used sliced almonds. The sauce was a little too thin for me. But, my husband liked enough to save the recipe, so next time I might try to thicken it up a bit. Also, I wouldn't call this recipe "spicy," but more tangy from the mustard and currant jelly. But, really better than I thought it would be!

pixykat222

5/3/2010

Now I hate it when people do this, but I must admit I changed the recipe a little. I didn't have any current jelly, so I blended the almonds, lemon juice, mustard, and some dried cranberries together. I rather liked how it turned out! Salty, sweet, and savory all at the same time. The flavors definitely blend well together.